Pineapple buns - the harbor is so delicious.

1.1) Pour 250g of high gluten flour, 50g of low gluten flour, one egg, 3g of yeast (soaked in warm water), 30g of white sugar, and an appropriate amount of salt into a bread machine. Mix the dough with the dough and wait for 20 minutes.

2.2) Pour 15g of butter into the bread maker and mix with flour for 20 minutes.

3.3) Put the dough into a container and let it ferment.

4.4) Pinch the dough into small balls of similar size and wake up for about 15 minutes. During this time, we will make the skin for pineapple buns.

5.5) Take 45g of butter and put it into a container.

6.6) Add 30g of white sugar and beat the butter together until it turns white.

7.7) Add egg mixture to the whipped butter in batches, stirring while adding to ensure that the butter and egg mixture are fully blended.

8.8) Add about 100g of sieved low gluten flour.

9.9) Continue stirring...

10.10) Knead the mixed dough into a dough that is not sticky to the hands.

11.11) Divide the dough into several small balls.

12.12) Take one of them and press it into skin, hold it in your left hand.

13.13) Place the awakened dough upside down on the dough cake.

14.14) Pinch the dough with your right hand so that the dough skin covers 2/3 of the dough, as shown in the picture.

15.15) Follow the above steps to complete the remaining tasks.

Brush an appropriate amount of oil on the baking tray and prepare the pineapple buns.

17.17) Use a small knife to carve diamond patterns on the pineapple bun, and brush a layer of egg mixture on the surface.

Preheat the oven to 180 degrees, heat the middle layer up and down, and wait for 20 minutes. Freshly baked pineapple buns~